pumpkinpalooza – pumpkin spice waffles

Just when you were happy to have a respite from whole wheat bread recipes I inundate you with pumpkin!

Sorry, it’s a lot of pumpkin for two people to eat. I made some pumpkin cookies, but I wasn’t thrilled with them (not sure if it was the recipe I used, my preferences, or if I just screwed them up). Back to the drawing board.

My husband has been working weekends and having his days off during the week, so for a fancy weekend brunch, I made pumpkin waffles on Monday. They were pretty darn good. As we were down to one lonely egg I only made half the recipe (though I usually make a full batch of any waffle recipe, cook them all, then reheat them in the toaster for a few days), which was perfect for the two of us.

I used this recipe, which was tasty, but the proportions were a bit odd. Part of it could be due to me using homemade puree which has higher water content than canned pumpkin, but the batter was extremely thin. I think I would actually increase the amount of pumpkin and reduce the amount of milk. My waffle iron has numbered settings, and I ran it through the highest one twice and the center was still a little undercooked. You live, you learn. Now that we have replenished the egg supply I will definitely make these again and report back, unless I get motivated enough to whip egg whites separately and give this recipe a shot.

Other than halving the recipe, I also substituted vegetable oil for the melted butter because I was feeling lazy. The butter would obviously give a richer flavor.

3.) Pour about 3/4 cup of batter onto your waffle iron at a time. Cook for 4-5 minutes until crisp on the outside and heated through. Leftovers can be frozen and reheated in the toaster. Let cool to room temperature before freezing to avoid sogginess from condensation.